Mrs. talmadge's roast 'possum

4 servings

Ingredients

Quantity Ingredient
1 Possum, dressed (formal?casual?) salt pepper
1 Onion, chopped
1 Opossum liver, chopped
1 tablespoon Fat
1 cup Bread crumbs
1 Hard-cooked egg, chopped
¼ teaspoon Worcestershire (worst-for-wear, I call it)
1 teaspoon Salt
Water
Bacon slices

Directions

Rub possum with salt and pepper. Saute onion and liver in thefat. Mix in crumbs, egg ad seasonings. Add enough water to moistern. Stuff in opossum's cavity. Truss like a fowl. Put in uncovered roasting pan. Cover with bacon slices. Pour water into pan 1 inch deep. Bake at 350 deg. until tender, about 2½ hours. Serve with baked sweet pototoes.

Possum should be cleaned as soon as possible after shooting. It should be hung in a cool place for 48 hours. It is then ready to be skinned and cooked. The meat is light-colored and tender. Excess fat may be removed, but there is no strong flavor or odor contained in the fat.

pgs 120-121, Betty Talmadge's Lovejoy Plantation Cookbook Collected by Bert Christensen

Toronto, Ontario

rosewood@...

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